The Holy Munk

All Grain Recipe

Submitted By: kapper (Shared)
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Brewer: Kasper Andersen
Batch Size: 5.55 galStyle: Belgian Tripel (18C)
Boil Size: 7.14 galStyle Guide: BJCP 2008
Color: 4.1 SRMEquipment: Braumeister 20l
Bitterness: 23.1 IBUsBoil Time: 90 min
Est OG: 1.082 (19.9° P)Mash Profile: Decoction Mash, Double
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 15.97 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
2 lbs 3.27 oz Wheat Malt, Bel (2.0 SRM) Grain 2
1 lbs 7.99 oz Oats, Malted (1.0 SRM) Grain 3
15.98 oz Barley, Flaked (1.7 SRM) Grain 4
8.11 oz Oats, Flaked (1.0 SRM) Grain 5
8.11 oz Wheat, Flaked (1.6 SRM) Grain 6
1 lbs 7.99 oz Candi Sugar, Clear (0.5 SRM) Sugar 7
0.99 oz Saaz [4.5%] - Boil 50 min Hops 8
0.49 oz Saaz [4.5%] - Boil 20 min Hops 9
1.50 oz Styrian Goldings [5.4%] - Boil 10 min Hops 10
2.0 pkgs Sweet Mead/Wine (White Labs #WLP720) Yeast 11

Notes

gjær i 6 dage på 24,4 grader Når den stopper på ca 1013 dump temp til 10 grader i 4 uker ved sg 1012 pitch en ny gjærstarter på 400 ml og karboner med 34 gram lys sirup pr 3,79 ltr efter gjær flasker ved 22 grader i 14 dage gjem dem bort i 3 mdr før nytelse

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